Easy Chicken Korma. A simplified version of this popular mild curry dish. Low on the heat side but high on the flavour side.
Here’s an easy version of the classic Indian take-out dish. Although I am one, Spouse is not a big fan of the spicier hot curry dishes, she prefers a much milder version and chicken Korma with its delicately spiced flavours without a lot of heat is her favourite.
It is a curry dish that we often make in addition to other Indian dishes to please everyone at the table. As with all curry recipes, you can always make it your own by adjusting any of the spices to suit your taste. Here I’ve grilled the chicken on the backyard gas grill for extra flavour but you can also broil or pan sear it instead before adding it to the curry to simmer.
I like to use boneless skinless chicken thighs because for my taste, they have much more flavour than chicken breast meat. You can of course, use boneless skinless chicken breasts but they will only need to simmer in the sauce for about half the time that chicken thighs do.
For me, the flavour from ground nuts really makes the dish in a good korma. I love the toasted ground almonds in this recipe but you could easily use ground, unsalted, toasted cashews or even hazelnuts as well. No matter what nuts I use, I always like to garnish the plate with toasted cashews anyway, just because they are my favourite and they add great flavour and crunch to the dish. We usually serve korma with steamed jasmine rice and fresh naan. Find our easy homemade Naan recipe here.
Like this Chicken Korma recipe?
To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
You might also like:
- 3 lbs boneless skinless chicken thighs or breasts, see note above
- 2 tsp mild yellow curry powder
- 2 tbsp garam masala
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3 tbsp olive oil
- 2 white onions
- 6 cloves garlic
- 1/4 cup water
- 3 tbsp olive oil you can use clarified butter or ghee if you prefer
- 4 large tomatoes diced small
- 2 tbsp freshly grated ginger root
- 1/2 cup ground toasted almonds
- 1 cup coconut milk
- 1 1/2 cups plain low-fat yogurt
- 1/2 small red chili minced (more or less to taste)
- 2 tsp turmeric
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- 4 tsp mild yellow curry powder
- 1/2 tsp nutmeg
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground coriander seed
- 2 tsp garam masala
- 1/2 tsp ground cloves
- pinch saffron optional
- 1/2 tsp cumin
- 1 tbsp brown sugar
Drizzle the chicken with the 3 tbsp olive oil and sprinkle on the spices, salt and pepper. Massage into the meat and cover, leaving to marinate for at least a couple of hours or overnight.
Grill the chicken until fully cooked but not dried out. Set aside.
For the sauce begin by pureeing together the onions garlic and water.
In a large saucepan heat the olive oil or ghee.
Add the pureed onion mixture and cook over medium heat for a few minutes stirring constantly. Add all of the remaining ingredients.
Simmer slowly for about 30-40 minutes.
Add the chicken and simmer for an additional 10-15 minutes. (At this point you can also add canned rinsed chickpeas and vegetables like bell peppers, cauliflower, etc if you like)
Serve with steamed jasmine rice and/or naan. Garnish with chopped toasted cashews or almonds if you like.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.